Craving Chinese

I don't know about you, but I LOVE Chinese food. My husband likes it but most Chinese places, at least around us, leave us hungry 30 minutes later and our stomachs feel funny. So I went on a search for some recipes that were similar to something you might find in a Chinese restaurant with out all the salt and the after effects.

I found a really great recipe that has become a staple in our house when ever I'm craving Chinese food. I got this recipe from the cook book Everyday Food: Great Food Fast. It's a cook book from the kitchens of Martha Stewart Living...or so it says on the cover.

This is a really easy recipe that comes together very quickly and it hits the spot when you're craving Chinese food. And it's a lot healthier than the dishes you'll find at most Chinese restaurants. I hope you enjoy it as much as we do!

Cashew Chicken:

Ingredients:

1 1/2 pounds boneless, skinless chicken breast, cut into 1 inch cubes

1 Tbsp cornstarch

salt

fresh ground pepper

2 Tbsp vegetable oil

6 garlic cloves, minced

8 scallions, white and green parts separated, each cut into 1 inch pieces

2 Tbsp rice vinegar

3 Tbsp hoisin sauce

3/4 C. raw cashews, toasted *see note below* (I have also used already toasted cashews to save time)

white rice for serving (optional)

In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 tsp salt and 1/8 tsp pepper.

In a large nonstick skillet, heat 1 tbsp of the oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. Cook, tossing often, until the chicken is browned, about 3 minutes. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 30 seconds.

Add the hoisin sauce and 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens and cashews. Serve or white rice if desired.

*Toasting the cashews:

Spread the cashews on a baking sheet, and toast in a 350 degree oven until golden and fragrant, about 10 minutes.

HR = 9. I'm starting to notice a trend. He's never given my food less than an 8 and even those are rare. Either I'm a really good cook or he'll just eat anything. :-)

Enjoy!